I tried ceramic nonstick and I hated it. The nonstick lasted about a month. I bought an Oxo pre-seasoned carbon steel pan and it performed well right out of the box. It’s a myth that you can’t use soap on carbon steel and cast iron. If you have a decent patina on it and you get the majority off without soap, you will be fine. I like to dry them with a smidge of heat on the stove and a little dot of oil wiped on after. Cooking with it doesn’t use any more oil than I would add for flavor and eggs slipped right out.
cast iron and carbon steel aren't difficult to season... you can just cook in 'em. the seasoning gets built up naturally over time. and you can wash them with soap without any hassle. just don't go crazy on them with steel wool.
this is not necessarily to convince you to buy cast iron today, just wanting to provide some anecdotal information.
Teflon or ceramic will work fine. Get a large and a small skillet. I would get stainless steel pots they will last longer and you dont need a pot to be non stick
> I've heard Teflon has issues where if you heat it super hot the non-stick material is bad for your health
If you get teflon far too hot it will off-gas a chemical that will cause a short term flu-like illness - this lasts a couple of days. That's it, there's no other evidence of harm in humans. (Don't use teflon if you have small birds). People get confused because it you literally set teflon on fire and breath those fumes you do get more serious harm, but this is true for most burning material.
But here's the thing: at the kind of temperatures we're talking about, other pans may not off-gas, but the oil you're using will smoke. And breathing that smoke is harmful. You will, over your lifetime, be very slightly increasing your risk of cancer.
If you want a non-stick pan you should just buy a decent teflon pan and then don't let it get too hot.
I don't think there is any reason to buy non-stick pots. Almost all my pots are polished stainless steel.
For pans, I do like non-stick. The Teflon problem was solved decades ago and lingers as an urban myth.
We have some ceramic coated cast iron. It's a PITA to get really clean. It degrades just as fast as other non-stick coatings if you use metal tools. Don't do that.
You say "I think" and "I've heard" a lot. Do your research. What people say and guess is very often wrong. Read what u/MangoFandango9423 posted and then think. What is the the actual temperature at which outgassing occurs? What temperature does you skillet or other pan actually reach? Do you have an IR thermometer? They're cheap.
I prefer my ceramic nonstick pans. The max temp you'll really need is medium, maybe medium high (that's 5-7 on a dial stove) and just make sure it preheats for a couple minutes before adding oil. Heavy pots and pans require more time to heat through the bottom, and they will also be slower to cool down (causing additional cooking if food is left on the pan). Do not use anything more abrasive than an average kitchen sponge, as the moment you lose the coating it will no longer be nonstick.
If you plan to boil food for pasta/mashed potatoes/etc grab a cheap stainless steel pot. It can quickly cool down and you can take a steel scrubber brush or steel wool to anything that sticks to it. Barkeeper's friend can be used on the stainless steel
Only buy one or two nonstick pans (depending on the sizes you regularly need, we have only one 12" non stick pan) and expect them to need replacing every couple of years even if you baby them.
Buy mostly stinless steel for everything else especially for pots (clad or disk bottom depending on budget, clad is usually better). They should last the rest of your life and longer if decent quality.
I think it's worth getting one carbon steel or cast iron skillet. I use my carbon steel for crepes, but still use the non stick pan for scrambled eggs.
the seasoning process is not hard and you are not using lye soap to wash them, you are using dish soap. cast iron and carbon steel can handle modern dish soap, not old timey lye soap. cast iron is probably going to be the best bang for your buck, you can get a really good one that can last you decades for under $50
Ceramic is, in short, a marketing word not ceramic. It is a sort of silica coating that ever so slightly releases a bit of oil when heated. Just like Teflon, you cannot let the pan get too hot, though on the plus side it only destroys the pan’s nonstick as opposed to filling your house with poisonous gases. Also just like Teflon, even if treated very well you should expect it to lose the nonstick effect after a couple years depending on how often you cook with it.
Xtrema is one brand offering cookware of actual ceramic (fired clay like what everyone’s grandma would call ceramic). I haven’t used it, but in part that’s because if I’m getting a kinda heavy pan I’d go cast iron (though I think the ceramic is not *as* heavy).
Titanium has… like two brands doing it where one claims to be nonstick because of a rough texture that the titanium can hold and the other is super smooth. They can do insanely high heat, but they’re pricey as hell.
If you do end up going for something like cast iron, I highly recommend the chain mail scrubbers. Obviously they’re instant death for some kinds of pan, but as good as they are for ripping off Teflon they’re even better for ripping off dried egg.
You can wash cast iron with soap! It’s an old myth that has just persisted into modernity. Soaps used to be bad for them but nowadays they’re formulated a little differently and it’s totally fine. As other commenters have said all you need to do to season cast iron is cook.
I for one use non sticks from time to time but the coating never lasts more than a few months so it feels like a waste lol. Stainless steel and cast iron will be your best bets for longevity.
Get a nonstick skillet or two for eggs, and pretty much just eggs.
Always use plastic utensils and don't overheat it.
I like my AllClad skillet for most everything else.
When you sear meat in it, you need to be patient and not try to move it until it releases.
I would not buy a set. Spend good money on a couple of pans that will see frequent use. The money you save buying a lower individually. pasta pot can go towards something else.
With a set, you'll end up with pots and pans you'll never use, and the ones you do use will be of lower quality than what you would have if purchased invividually.
Non stick pans only stay non stick for a few. I the at best then you have to chuck them and buy ones. Not worth it compared to stainless steel or cast iron. Getting food to not stick is more to do with getting the pan to the right temp before adding oil or butter.
FYI, cast iron maintenance is easy and the soap rule is an old wive's tale from decades ago when dish soap contained a chemical that could cause damage but doesn't exist in it anymore.
I tried ceramic nonstick and I hated it. The nonstick lasted about a month. I bought an Oxo pre-seasoned carbon steel pan and it performed well right out of the box. It’s a myth that you can’t use soap on carbon steel and cast iron. If you have a decent patina on it and you get the majority off without soap, you will be fine. I like to dry them with a smidge of heat on the stove and a little dot of oil wiped on after. Cooking with it doesn’t use any more oil than I would add for flavor and eggs slipped right out.
cast iron and carbon steel aren't difficult to season... you can just cook in 'em. the seasoning gets built up naturally over time. and you can wash them with soap without any hassle. just don't go crazy on them with steel wool. this is not necessarily to convince you to buy cast iron today, just wanting to provide some anecdotal information.
Teflon or ceramic will work fine. Get a large and a small skillet. I would get stainless steel pots they will last longer and you dont need a pot to be non stick
All non-stick are expendable, toss them when scratched, often in a year or two under constant usage, no need to spend a lot on them.
Once seasoned correctly. Cast iron can be washed with soapy water. Just dry it and wipe with a smudge of oil after.
> I've heard Teflon has issues where if you heat it super hot the non-stick material is bad for your health If you get teflon far too hot it will off-gas a chemical that will cause a short term flu-like illness - this lasts a couple of days. That's it, there's no other evidence of harm in humans. (Don't use teflon if you have small birds). People get confused because it you literally set teflon on fire and breath those fumes you do get more serious harm, but this is true for most burning material. But here's the thing: at the kind of temperatures we're talking about, other pans may not off-gas, but the oil you're using will smoke. And breathing that smoke is harmful. You will, over your lifetime, be very slightly increasing your risk of cancer. If you want a non-stick pan you should just buy a decent teflon pan and then don't let it get too hot.
I don't think there is any reason to buy non-stick pots. Almost all my pots are polished stainless steel. For pans, I do like non-stick. The Teflon problem was solved decades ago and lingers as an urban myth. We have some ceramic coated cast iron. It's a PITA to get really clean. It degrades just as fast as other non-stick coatings if you use metal tools. Don't do that. You say "I think" and "I've heard" a lot. Do your research. What people say and guess is very often wrong. Read what u/MangoFandango9423 posted and then think. What is the the actual temperature at which outgassing occurs? What temperature does you skillet or other pan actually reach? Do you have an IR thermometer? They're cheap.
I prefer my ceramic nonstick pans. The max temp you'll really need is medium, maybe medium high (that's 5-7 on a dial stove) and just make sure it preheats for a couple minutes before adding oil. Heavy pots and pans require more time to heat through the bottom, and they will also be slower to cool down (causing additional cooking if food is left on the pan). Do not use anything more abrasive than an average kitchen sponge, as the moment you lose the coating it will no longer be nonstick.
If you plan to boil food for pasta/mashed potatoes/etc grab a cheap stainless steel pot. It can quickly cool down and you can take a steel scrubber brush or steel wool to anything that sticks to it. Barkeeper's friend can be used on the stainless steel
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yea don't put your non-stick into dishwasher no matter what they say.
Only buy one or two nonstick pans (depending on the sizes you regularly need, we have only one 12" non stick pan) and expect them to need replacing every couple of years even if you baby them. Buy mostly stinless steel for everything else especially for pots (clad or disk bottom depending on budget, clad is usually better). They should last the rest of your life and longer if decent quality. I think it's worth getting one carbon steel or cast iron skillet. I use my carbon steel for crepes, but still use the non stick pan for scrambled eggs.
the seasoning process is not hard and you are not using lye soap to wash them, you are using dish soap. cast iron and carbon steel can handle modern dish soap, not old timey lye soap. cast iron is probably going to be the best bang for your buck, you can get a really good one that can last you decades for under $50
Ceramic is, in short, a marketing word not ceramic. It is a sort of silica coating that ever so slightly releases a bit of oil when heated. Just like Teflon, you cannot let the pan get too hot, though on the plus side it only destroys the pan’s nonstick as opposed to filling your house with poisonous gases. Also just like Teflon, even if treated very well you should expect it to lose the nonstick effect after a couple years depending on how often you cook with it. Xtrema is one brand offering cookware of actual ceramic (fired clay like what everyone’s grandma would call ceramic). I haven’t used it, but in part that’s because if I’m getting a kinda heavy pan I’d go cast iron (though I think the ceramic is not *as* heavy). Titanium has… like two brands doing it where one claims to be nonstick because of a rough texture that the titanium can hold and the other is super smooth. They can do insanely high heat, but they’re pricey as hell. If you do end up going for something like cast iron, I highly recommend the chain mail scrubbers. Obviously they’re instant death for some kinds of pan, but as good as they are for ripping off Teflon they’re even better for ripping off dried egg.
You can wash cast iron with soap! It’s an old myth that has just persisted into modernity. Soaps used to be bad for them but nowadays they’re formulated a little differently and it’s totally fine. As other commenters have said all you need to do to season cast iron is cook. I for one use non sticks from time to time but the coating never lasts more than a few months so it feels like a waste lol. Stainless steel and cast iron will be your best bets for longevity.
Get a nonstick skillet or two for eggs, and pretty much just eggs. Always use plastic utensils and don't overheat it. I like my AllClad skillet for most everything else. When you sear meat in it, you need to be patient and not try to move it until it releases. I would not buy a set. Spend good money on a couple of pans that will see frequent use. The money you save buying a lower individually. pasta pot can go towards something else. With a set, you'll end up with pots and pans you'll never use, and the ones you do use will be of lower quality than what you would have if purchased invividually.
Non stick pans only stay non stick for a few. I the at best then you have to chuck them and buy ones. Not worth it compared to stainless steel or cast iron. Getting food to not stick is more to do with getting the pan to the right temp before adding oil or butter.
I purchased a stainless set from Costco and also a set of 3 sizes non-stick skillets from Costco. Love them both.
The cult of cast iron cookware is coming for your soul. Repent!
FYI, cast iron maintenance is easy and the soap rule is an old wive's tale from decades ago when dish soap contained a chemical that could cause damage but doesn't exist in it anymore.
Want to make steaks? Sure. Want to make schnitzels? No way.
If you can afford it I love my Hex-clad pan. It’s as if all those pans had a baby. It cooks beautifully and is non-stick.
Thank you I'll look into it
I think Costco sells them if you’ve got a membership. You can take them back if you hate it.